Roasted Root Vegetables
Roasted vegetables make a delicious main dish, side dish, or lunch. They are good in pita bread as a quick, impromptu sandwich.
| 4 | carrots, not peeled and cut into 3/4-inch pieces |
| 3 | beets, greens removed and beetroots peeled and cut into 1-inch cubes |
| 2-3 | rutabegas, scrubbed and cut into 1-inch cubes |
| 4-6 | red potatoes, scrubbbed and cut into 1-inch cubes |
| 1/2 | small butternut squash, peeled and cut into 1-inch cubes |
| 1 | onion, peeled and cut into eighths |
| 1 | head garlic, cloves separated and peeled |
| 3 | tablespoons extra-virgin olive oil |
| 1 | tablespoon balsamic vinegar |
| 2 | teaspoons salt |
| 1 | tablespoon chopped fresh rosemary, sage or oregano |
| |
|
 |
Heat the oven to 450 degrees. In a large bowl, toss the carrots, beets, rutabegas, potatoes, butternut squash, onion, and garlic with the olive oil, vinegar, salt and herbs. Spread the vegetables out in a baking pan or pans just large enough to hold them in one layer. Roast in the hot oven, shaking the pan once or twice, about 50 minutes. The vegetables are done when they turn a toasty caramel color and are fork tender. Serve hot or at toom temperature.
| | |
|
